Grains, rice & flours · Cassava products
Gari (toasted fermented cassava granules)
Coarse, crunchy granules of fermented, toasted cassava; soaked as a snack or stirred into hot water for eba.
Also called: garri, eba flour, gari foto, tapioca granules, cassava granules
Around the world: gààrí (yo)
What it is
Gari is made by peeling and grating cassava, fermenting the mash for a few days, pressing out the liquid and toasting the granules dry. It is white or yellow (with palm oil) and has a pleasantly sour, tangy taste. Poured into hot water and stirred it becomes eba, a stiff swallow food eaten with soups; soaked in cold water with sugar and milk it is a popular snack. It is close to Brazilian farinha.
Manihot esculenta
How it’s used
- Eba with egusi, okra or other soups
- Soaked with cold water, sugar, milk and groundnuts
- Gari foto with eggs and tomato sauce
- Coating in place of breadcrumbs
Characteristics
- Taste
- Tangy, slightly sour.
- Texture
- Gritty, crunchy granules; smooth and stretchy as eba.
- Sold as
- dried
- Cooking uses
- Commonly cooked
- Common in
- Nigerian, Ghanaian, West African, Beninese, Togolese, Sierra Leonean
Storage
Pantry-stable. Airtight in a dry place; it absorbs moisture readily.
Diet, allergens and safety
No major allergens in typical versions.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
- Naturally gluten-free. Only eat properly processed cassava products.
Nutrition per 100 g
- Energy
- 358 kcal
- Protein
- 0.19 g
- Carbohydrate
- 88.69 g
- Fat
- 0.02 g
- Fibre
- 0.9 g
- Sugars
- 3.35 g
USDA FoodData Central: Tapioca, pearl, dry (a close stand-in).
Related ingredients
Recipes with gari (toasted fermented cassava granules)
Ago glain
Beninese · 1 h 5 min · 344 kcal